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traditional homemade ricotta ravioli with meat sauce
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5 from 11 votes

Traditional Homemade Ricotta Ravioli with steak Sauce Recipe from Marche

This traditional homemade ricotta ravioli is easy to make as the filling requires no cooking. The meat sauce is made with small pieces of beef steak instead of ground beef and is seriously delicious! Of course, you can serve the ravioli with a tomato or vegetable sauce for a just as yummy meatless meal.
Prep Time1 hr
Cook Time1 hr
Course: Homemade Pasta, Main Course
Cuisine: Central Italy, Italian, Le Marche, Marche, Mediterranean
Keyword: homemade pasta, homemade ravioli, ravioli with meat sauce, ricotta ravioli
Servings: 6
Calories: 522kcal
Author: Jacqui


For the ravioli dough

  • 150 g Italian 00 soft wheat flour (5.5 oz)
  • 150 g durum wheat semolina flour (5.5 oz) or just soft 300 g wheat flour or all purpose flour
  • 3 eggs large + 1 egg white

For the ravioli filling

  • 500 g fresh ricotta (1.1lb) sheep or cow's milk (drained)
  • 1 egg
  • 3-4 tbsp Parmigiano Reggiano grated or vegetarian parmesan
  • 1/2 tsp freshly grated nutmeg
  • 1 pinch salt

For the meat sauce

  • 400 g sirloin or rump steak (14oz) cut into small pieces
  • 1 kg peeled fresh or canned tomatoes (2.2 lb) or 690g (1.5lb) passata
  • 1 onion peeled and finely chopped
  • 1 carrot washed, peeled and finely chopped
  • 1 celery stalk washed, peeled and finely chopped
  • 1-2 beef bones
  • 1 tbsp tomato concentrate (paste)
  • fresh marjoram
  • salt to taste


Make the ravioli dough

  • Sift the 2 flours into a bowl, mix together and then add the eggs. Using your hands mix the eggs and flour together until you have a ‘dough’ which comes away from th eside of the bowl. Turn the dough out onto a dusted pastry board and knead using the palms of your hands until it’s soft and pliable. Then roll the dough into a ball and wrap it in plastic wrap. Let it rest for 30 minutes.

Make the ravioli filling

  • Drain the ricotta well of any liquid. Then just mix the filling ingredients together in a bowl using a fork and it’s ready!

Make your ricotta ravioli

  • Cut off ¼of the dough, press it slightly flat with the palm of you had and then roll it out using a pasta machine or rolling pin. The dough sheets don’t need to be as thin as for tagliatelle. Just thin enough to just see you fingers through them. Cut 15cm (6in) circles out of the dough sheets using a cookie/pastry cutter.
  • Then put a generous teaspoon of filling in the centre of each disc, brush the edges with egg white and fold the dough over the filling to create half-moon ravioli. Finally, use a fork to press the edges, so they seal. Put the ready ravioli on a dusted tea towel or wooden board. I used baking paper on a tray. Repeat with the rest of the dough.

Make the meat sauce

  • Finely chop the onion, carrot and celery, peel and chop the tomatoes if using fresh ones. (immerse them in boiling water and then peel and chop them). Cut the meat into very small pieces.
  • In a deep skillet or Dutch oven, sauté the onions, carrots and celery in olive oil. Add the bones and brown them on each side. Then add the meat and brown quickly. Add the tomatoes and tomato paste as well as some salt and fresh marjoram. Simmer the sauce covered for about 40 minutes until ready.

Cook and serve

  • Put a pot of water on to boil for the ravioli. Add salt once it starts to boil. Cook the ravioli for about 5-6 minutes. It’s better to test taste one before serving as cooking times may differ depending on the thickness of the dough. You’ll probably need to do them in batches, so you don’t crowd the pan and lower the water temperature. Remove the ready ravioli from the water with a slotted spoon so you can cook another batch in the same water.
  • Serve your homemade ricotta ravioli covered in meat sauce plus a sprinkling of Parmigiano if required.


Leftover filling can be used for making patties. Add another egg and maybe more parmigiano, form the patties and fry them in oil.
To freeze the ravioli uncooked, put them on baking paper on a tray or plate  in the freezer making sure they don’t touch each other. Once they are frozen you can transfer the ravioli to sealed freezer bags. Frozen ravioli needs to be cooked from frozen. Cooking times will obvious be longer.
If you have leftover ravioli and sauce you can bake the next day with a sprinkling of Parmigiano on top.
Meal prep idea. Freeze the sauce and uncooked ravioli separately for up to 1 month. Defrost the sauce before reheating but cook the ravioli from frozen.